Nothing quite beats a classic custard tart and these delightful little creamy bites are sure to hit the spot. Buttery pastry encases sweet custard which is lightly spiced with a sprinkling of nutmeg.
To make the pastry, put the flour into a bowl and rub in the butter. Stir in the icing sugar and then add the egg yolk and water and mix to a stiff dough. Roll out on a lightly floured surface and, using a fluted 9–11cm cutter (depending on the depth of tin), cut out 12 rounds. Line a 12-hole deep tart or muffin tin with the pastry rounds. Chill for 15 minutes.
To make the pastry, put the flour into a bowl and rub in the butter. Stir in the icing sugar, then add the egg yolk and 2 tsp water and mix to a stiff dough. Roll out onto a lightly floured surface. Using a 9cm (3 1/2in) or 11cm (4in) cutter, depending on the depth of the tin, cut out 12 rounds. Put in the fridge to chill for 15 minutes.
Heat the oven to gas 6, 200°C, fan 180°C. Warm the milk in a small pan. Beat the egg yolks and sugar until pale and creamy. Pour the warm milk onto the egg mixture, stirring well. Decant to a jug, then carefully pour the custard into the pastry cases, filling to the top. Sprinkle each tart with a little grated nutmeg.
Bake for 10 minutes, reduce heat to gas 4, 180°C, fan 160°C and bake for a further 10 -15 minutes until custard is lightly set. Cool in the tin for 15 minutes before removing.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.